Stuffed Buns

Who can resist warm Dinner rolls (Pav bread), fresh from the oven????  A dinner roll is small and served as a meal accomplishment.

Vada Pav, sometimes spelled Wada pav or Vada Paav or Vada Pao, is a vegetarian fast food dish native to the Indian State of Maharashtra, consisting of a potato fritter in a bread bun.

It originated as cheap street food in Mumbai, but is now offered in stalls and restaurants throughout India.

It is also called Mumbai’s very own burger. It is served with hot and spicy garlic chutney and green chilies. Grab a quick vada pav and steaming hot cup of tea in rainy and cold days…… feels like you are in heaven. They are excellent fresh from the oven.

Here we will make Vada and Pav, in one recipe!!!!

How does it sound?

I tried preparing Vada Pav in a different way and it came out super delicious. Filled Vada stuffing in Pav dough while baking, named it as Stuffed Bun.

These Stuffed Buns are so soft and tender. Perfect for the picnic, on the go, lunch box as you don’t have to carry many things along and very handy to eat.

You can stuff Buns with many different ingredients like paneer, mix vegetable or with rajma.

Even beginner-level bakers will have no trouble making these Stuffed Buns. It is very easy to make.

How to make Stuffed Buns?

For Stuffing

1. Heat oil in a pan. Add Mustard seeds, let it crackle. Add asafoetida and curry leaves.

2. Add the ginger-chili-garlic paste and cook it for 2 to 3 minutes.

3. Add Potatoes, salt, and turmeric powder. Mix them very well over medium heat for 4 to 5 minutes.

4. Sprinkle cilantro and switch off the flame. Mix it very well and let it cool down completely.

5. Divide them into equal parts. Shape into rounds.

For Bun

Preheat oven to 375 degrees F.

1. Take warm water in a bowl. Add yeast and 1 tablespoon sugar. Mix it very well and let it rest for 5 minutes or until mixture is foamy.

2. Take Milk and melted butter in a bowl, add warm milk, yeast mixture, and salt. Blend the mixture until combined.

3. Take All purpose flour(maida) in a big bowl. Knead a soft and slightly sticky dough using milk and yeast mixture. Knead dough until smooth and elastic.

4. Transfer dough to a greased, large mixing bowl and let it rest for about 1 ½ hour or until double in size.

5. Punch the dough and divide it into 15 equal parts.  

Assemble

1. Take one ball of dough, flatten it a little bit and stuff it with one portion of prepared stuffing. Gather the edges and press to seal. Roll it between your palms to make a round shape. Grease a baking container with oil and sprinkle some flour. Place the stuffed buns in there. Stuff all the dough portion like this.

2. Cover a baking tray with plastic wrap and let the dough rise in a warm place until double in size about an hour or so.

3. Remove plastic wrap and bake rolls in preheated oven for 18 minutes or until golden brown in color.

4. Remove from oven and brush with butter.

5. Your Stuffed Buns are ready. Enjoy them with Mint-coriander chutney and sweet chutney or tomato ketchup or with Dry garlic chutney.

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Stuffed Buns

I tried preparing Vada Pav in a different way and it came out super delicious. Filled Vada stuffing in Pav dough while baking, named it as Stuffed Bun. These Stuffed Buns are so soft and tender. Perfect for the picnic, on the go, lunch box as you don't have to carry many things along and very handy to eat.

Course Appetizer

Cuisine Indian

Keyword Stuffed Buns

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 5 people

Author Dhwani

Cook ModePrevent your screen from going dark

Ingredients

For Bun

• ▢ Warm water 110 - 115 degrees - ⅓ cup
• ▢ Active dry yeast - 2 ¼ tsp
• ▢ Powdered sugar -  1 tbsp
• ▢ Butter - 5 tbsp
• ▢ salt - 1 ½ tsp
• ▢ All purpose flour(maid- 4 cup
• ▢ Warm Whole milk - 1 ⅓ cup

For Stuffing

• ▢ Boiled and mashed potatoes - 3 cups
• ▢ Mustard seeds - 2 tsp
• ▢ Curry leaves - 8 to 9
• ▢ Turmeric powder - ½ tsp
• ▢ Oil - 2 tbsp
• ▢ Ginger-chili-garlic paste - 2 ¼ tbsp
• ▢ Salt to taste
• ▢ Cilantro / coriander - 3 tbsp
• ▢ Pinch of Asafoetida

Instructions

For Stuffing

• Heat oil in a pan. Add Mustard seeds, let it crackle. Add asafoetida and curry leaves.
• Add the ginger-chili-garlic paste and cook it for 2 to 3 minutes.
• Add Potatoes, salt, and turmeric powder. Mix them very well over medium heat for 4 to 5 minutes.
• Sprinkle cilantro and switch off the flame. Mix it very well and let it cool down completely.
• Divide them into equal parts. Shape into rounds.

For Bun

• Preheat oven to 375 degrees F.
• Take warm water in a bowl. Add yeast and 1 tablespoon sugar. Mix it very well and let it rest for 5 minutes or until mixture is foamy.
• Take Milk and melted butter in a bowl, add warm milk, yeast mixture and salt. Blend the mixture until combine.
• Take All purpose flour(maidin a big bowl. Knead a soft and slightly sticky dough using milk and yeast mixture. Knead dough until smooth and elastic.
• Transfer dough to a greased, large mixing bowl and let it rest for about 1 ½ hour or until double in size.
• Punch the dough and divide it into 15 equal parts.

Assemble

• Take one ball of dough, flatten it a little bit and stuff it with one portion of prepared stuffing. Gather the edges and press to seal. Roll it between your palms to make a round shape. Grease a baking container with oil and sprinkle some flour. Place the stuffed buns in there. Stuff all the dough portion like this.
• Cover a baking tray with plastic wrap and let the dough rise in a warm place until double in size about an hour or so.
• Remove plastic wrap and bake rolls in preheated oven for 18 minutes or until golden brown in color.
• Remove from oven and brush with butter.
• Your Stuffed Buns are ready. Enjoy them with Mint-coriander chutney and sweet chutney or tomato ketchup or with Dry garlic chutney.

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